GMP/HACCP (Hazard Analysis at Critical
Control Points) is a management tool that provides a more
structured approach to the control of identified hazards
than that achievable by traditional inspections and quality
control procedures. It has the potential to identify areas
of concern where failure has not yet been experienced,
and is particularly useful for new operations.
In the 1960s, NASA was looking for a way to guarantee
the food for astronauts on space flights was totally safe;
the prospect of astronauts suffering food poisoning during
a mission was just unthinkable. NASA gave the task of
producing "Zero Defect" food to the Pillsbury
Corporation who responded by developing the system.
From this original model has sprung most of our thinking
about food safety, whereby we look systematically for
potential risks and then identify appropriate control
and monitoring systems, concentrating on those deemed
critical to the safety of the product.
GMP/HACCP has been the subject of an enormous amount of study.
It has been incorporated into the World Health Organization/Food
and Agriculture Organization standard, the Codex Alimentarius
and is now required of all food businesses in Europe under
EC Directive 93/43.
At present
GMP/HACCP plans are mandatory at such establishments as
Maple Leaf Pork Ltd in Brandon, Manitoba. This plant
employs a full-time GMP/HACCP Co-ordinator and the GMP/HACCP
plan is supervised by the Canadian Food and Inspection
veterinarians on staff. These veterinarians ensure the
safety of meat products sold by Maple Leaf Pork Ltd.
The idea behind the plan is prevent food-borne illness.
In the old days, final inspection of product was carried
out as a safety and quality measure, but by the time
a problem was discovered, contaminated product could
have left the plant. A recall can be disastrous to your
business and reputation, especially if members of the
public are sickened or killed by bacteria such as e-coli,
listeria, staphylococcus aureus and salmonella.
At present there is no regulatory requirement for plant
processing such items as peas, beans, buckwheat, pot
and pearl barley, spices or hemp to have a GMP/HACCP Plan
in place. This may change, especially if a serious public
health issue arose.
However, more and more Canadian companies are finding
that their overseas and domestic customers are demanding
such food safety plans, plus a company might want a
GMP/HACCP plan in place for their own benefit, perhaps to
streamline and make their own operations safer and more
efficient. Most CEOs of food producing companies say
they rest easier at night.
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